FOR THE SOUP:

1. In a large Dutch oven or soup pot cook the mushrooms in the 2 teaspoons of olive oil, stirring occasionally. 
2. Once the mushrooms are browned,  remove them from the pan and set aside.
3. To the hot pan, add 1 teaspoon of olive oil.
4. Once the oil begins to shimmer, add the onion and cook until it become translucent and slightly golden, about 5 minutes.
5. Add the shredded carrot to the onion and stir to combine.  Continue to cook until carrot softens, about 5 additional minutes. 
6. To the cooked vegetables, add the butter and the final teaspoon (4th) of olive oil.
7. Stir until the butter is melted and mixed into the vegetable mixture. 
8. Sprinkle the flour, paprika, thyme, salt, pepper and nutmeg over the vegetable mixture while stirring constantly, allowing the mixture to cook for about one minute.  The vegetable mixture will become a very thick  paste.  This is normal.
9. While stirring the paste, slowly add the Marsala.  Gently stir to incorporate the Marsala wine into the flour/vegetable mixture.  The mixture will still be a thick paste.
10. Gradually add the chicken broth to the paste about 1/4 cup at a time, while stirring.  As the broth is stirred into the paste mixture it will begin to incorporate into a thick broth.  After the addition of the first 1 1/2 cups the mixture will begin to smooth out.   
11. While stirring continue to stir in the remaining 2 cups of broth along with the lemon juice.
12. Allow the soup base to come up to a low boil and reduce the heat temperature to simmer.
13. Meanwhile, bring a medium-size pot of salted water to a boil.   
14. Add the orecchiette pasta to the boiling water and cook until aldente, about 10 minutes.
15. Strain the cooked pasta and add to the soup mixture.
16. Add the cubed turkey or chicken, and continue cooking until heated through, about an additional a 5 minutes.
17. Serve immediately with Toasted Breadcrumb Gremolata.